grading poultry carcasses
Download
Skip this Video
Download Presentation
Grading Poultry Carcasses

Loading in 2 Seconds...

play fullscreen
1 / 15

Grading Poultry Carcasses - PowerPoint PPT Presentation


  • 221 Views
  • Uploaded on

Grading Poultry Carcasses. Give me an A!. By Jerry Taylor Madison Co. High School Danielsville, Goergia. Georgia Agricultural Education Curriculum Office. Why Grade Poultry Carcasses?. To insure Quality before it is sold. Eliminates unwholesome poultry from you.

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'Grading Poultry Carcasses' - gaynell


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
grading poultry carcasses
Grading Poultry Carcasses

Give me an A!

By Jerry Taylor

Madison Co. High School

Danielsville, Goergia

Georgia Agricultural Education Curriculum Office

why grade poultry carcasses
Why Grade Poultry Carcasses?
  • To insure Quality before it is sold.
  • Eliminates unwholesome poultry from you.
  • Did you know that grading is voluntary and paid for by the meat packer.
what are the grades of poultry carcasses
What are the Grades of poultry carcasses?
  • A - Sold in stores.
  • B – often not grade labeled in stores.
  • C – usually used for processing into other chicken foods.
  • Nongradable
standards of a b quality poultry carcass
Factors

Conformation

Fleshing & Fat Covering

Exposed Flesh

Discoloration

Disjointed & Broken bones.

Missing parts

For B Grade

Moderately curved.

Moderately fleshed & fat covering.

No more than 1/3 of part exposed.

11/4”

2 disjoints & no broken or 1 disjoint & 1 nonprotruding broken.

2nd wing joint, back not wider than base of tail and extending half way between base of tail and hip joints.

Standards of a B Quality Poultry Carcass
standards of a c quality poultry carcass
Factors

Conformation

Fleshing & Fat Covering

Exposed Flesh

Discoloration

Disjointed & Broken bones.

Missing parts

C Quality

Abnormal

Poorly fleshed and covered in fat.

No Limit

No Limit

No Limit

wing, back not wider than base of tail and extending to area between base of tail and hip joints.

Standards of a C Quality Poultry Carcass
what grade is this
What Grade is this?

A Grade

No Defects

slide8

What Grade is this?

B Grade

Back is cut out halfway between the base of the tail and the hip joints.

slide9

What Grade is this?

C Grade.

More than 1/3 of flesh exposed on breast.

slide10

What Grade is this?

B Grade.

Parts of wing removed beyond the second joint.

slide11

What Grade is this?

C Grade.

Entire wing removed.

slide12

What Grade is this?

B Grade.

Tear or cut on back exceeds amount permitted.

slide13

What Grade is this?

C Grade.

Trimmed more than halfway between base of tail and hip joints.

slide14

What Grade is this?

C grade.

Protruding broken bone in wing tip.

ad